Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese

Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese

Parmigiano Reggiano is a hard PDO cheese made from bovine raw milk, whose microbiological characteristics have important repercussions on cheese quality. According to the EU official production protocol, milk temperature at the farm must not drop below 18 °C. The present research aimed to study the...

Full description

Bibliographic Details
Main Authors: Piero Franceschi, Milena Brasca, Massimo Malacarne, Paolo Formaggioni, Michele Faccia, Giuseppe Natrella, Andrea Summer
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Animals
Subjects:
Parmigiano Reggiano cheese
milk cooling at the farm
milk dairy maturation
cheesemaking efficiency
milk salt equilibria
milk microbiological characteristics
Online Access:https://www.mdpi.com/2076-2615/11/10/2835

Internet

https://www.mdpi.com/2076-2615/11/10/2835

Similar Items